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Evaluation of three nutrition labeli...

Ge, Li.

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Evaluation of three nutrition labeling formats for restaurant menus.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Evaluation of three nutrition labeling formats for restaurant menus./
作者:	Ge, Li.
面頁冊數:	104 p.
附註:	Source: Masters Abstracts International, Volume: 52-04.
Contained By:	Masters Abstracts International52-04(E).
標題:	Health Sciences, Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1549350
ISBN:	9781303615139

Evaluation of three nutrition labeling formats for restaurant menus.
Ge, Li.

Evaluation of three nutrition labeling formats for restaurant menus. - 104 p.

Source: Masters Abstracts International, Volume: 52-04.

Thesis (M.S.)--Purdue University, 2013.

This study evaluated three nutrition labeling formats for restaurant menus---calorie only information, a healthy symbol, and a nutrient list. Daily sales data for a table-service restaurant was recorded during a four-week period from January 28 to February 24, 2013, to examine changes in average nutritional content of the entrees purchased by customers when different nutrition labels were provided on the menus. A survey was conducted to assess the customers' use of nutrition labels, their preferences for the three labeling formats, their entree selections, their attitude, subjective norm, perceived behavioral control with regard to healthy eating, and their demographic characteristics. A total of 173 questionnaires were returned. Linear regression and ANOVA tests were performed for data analysis. The results showed that the calorie only information format was the most effective in terms of reducing the amount of calories contained in the entrees purchased. Favorable attitude and use of the nutrition label were both associated with healthy entree selection. Age and diet status were also found to have some effects on the respondents' use of nutrition information. The findings provide support for future research and also have implications for government policy makers, public health professionals, restaurants, and other food service operations.

ISBN: 9781303615139Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Evaluation of three nutrition labeling formats for restaurant menus.
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